"I was making a chicken tortilla soup recipe that called for enchilda sauce which was not in my pantry. I found this recipe from Emeril Lagasse super easy. I had all the ingredients in my pantry. I followed the recipe exactly. Thirty minutes later I had a delicious enchilada sauce for my soup. So much better than the canned. It is thicker, not watery like the canned stuff. Taste is medium heat in intensity. I used McCormick's chili powder. I might experiment with mexican chili powder next time. I made about two and half cups which was more than I needed. I will freeze for chicken enchiladas next weekend! I will never by the canned version again!!! Yum..